Guacamole 2 ways
Avocados often get a bad rap from low-fat advocates. While about 90% of avocados’ calories are from fat, it is almost all mono-unsaturated good fat. They also have many vitamins and minerals.
Guacamole, eaten in moderation, contains much less saturated fat than mayo, butter, cheese, or sour cream. Whole-grain pita chips make a good vehicle for this delicious appetizer.
You can customize the heat level by omitting the optional ingredients.
Ingredients
- 4 ripe avocados, halved, scooped, and mashed, leaving some chunks
- 1/2 medium tomato, seeded and diced
- 1/4 medium red onion, diced
- 3 cloves garlic, minced, then mashed with kosher salt
- 1 handful cilantro, chopped
- Juice of 1/2 lime
- Salt and pepper
- Whole wheat pita
- Fresh jalapeño, seeded and diced (optional)
- 1/2 teaspoon ground cumin per avocado used (optional)
Directions
- Mix in a bowl and season to taste. Add more of anything until you like. I have been told that leaving one of the pits in the bowl prevents the whole bowl from discoloring. I don't have a clue why that would work.
- Preheat oven to 350 degrees.
- Cut pita into wedges. Separate the tops and bottoms. (I learned that the hollow inside of the pita is created by baking the whole-wheat yeast dough at 700 degrees. It puffs up creating the pocket inside and then collapses when it cools.)
- Spray a baking sheet with cooking spray. Arrange the wedges like a jigsaw puzzle.
- Spray the top with the non-fat cooking spray.
- Sprinkle with a little kosher salt. Bake until crispy.